When the first chill of autumn hits the air, my mind immediately turns to pumpkin, and these Pumpkin Bars with Cream Cheese Frosting are the first recipe I reach for. They are the quintessential fall treat impossibly moist, perfectly spiced, and topped with a thick, tangy layer of the most delicious cream cheese frosting. They are, quite simply, the best part of the season in dessert form.
You will fall head over heels for this recipe because it’s incredibly easy to make and yields a wonderfully tender, cake-like bar that is packed with pumpkin flavor. The secret to their super-moist texture is using vegetable oil instead of butter in the batter. Topped with a simple but luxurious cream cheese frosting, these bars are a guaranteed crowd-pleaser at any autumn gathering.
The Ingredients for Your Favorite Fall Treat
For the Cake:
- 1 (15 ounce) can pumpkin puree
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Frosting:
- ½ cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
How to Create Your Pumpkin Bars
Step 1: Prepare the Pumpkin Batter
First, preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan. In a large bowl, use an electric mixer to beat together the pumpkin puree, white sugar, vegetable oil, and eggs until they are well combined.
Step 2: Combine the Dry Ingredients and Bake
In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet pumpkin mixture, mixing until everything is just combined. Be careful not to overmix. Pour the batter into your prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
Step 3: Whip Up the Cream Cheese Frosting
While the bars are cooling, you can make the simple and delicious frosting. In a medium bowl, beat the softened butter, softened cream cheese, and vanilla extract together with an electric mixer until light and fluffy. Gradually add the sifted confectioners’ sugar, beating on low speed until it’s incorporated, then increase the speed to high and beat until the frosting is smooth and creamy.
Step 4: Frost and Serve
Once the pumpkin bars are completely cool and only when they are completely cool spread the cream cheese frosting evenly over the top. You can use an offset spatula to get a nice, smooth finish. Slice into squares and serve. These bars are best stored, covered, in the refrigerator.
My Best Tips for These Pumpkin Bars
My Secret for the Moistest Bars
The key to the incredibly moist, tender crumb of these pumpkin bars is the use of vegetable oil instead of butter in the cake batter. Oil is 100% fat, while butter contains water and milk solids. This results in a cake that is exceptionally moist and stays that way for days.
Don’t Frost a Warm Cake
I cannot stress this enough: you must wait until the pumpkin bars are completely cooled to room temperature before you add the cream cheese frosting. If the cake is even slightly warm, the frosting will melt into a soupy, greasy mess. Patience is key for that perfect, thick layer of frosting.
Use Pure Pumpkin, Not Pie Filling
When you’re buying your canned pumpkin, be absolutely sure to grab 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and contains spices, which will throw off the flavor and sweetness of your bars. Pure pumpkin puree gives you complete control over the final taste.
Delicious Variations to Try
These Pumpkin Bars with Cream Cheese Frosting are a perfect starting point for your own creative twists. For a more complex spice flavor, you can add other warm spices like a pinch of nutmeg, cloves, or allspice to the batter along with the cinnamon. For a bit of texture, you can add a cup of chopped pecans or walnuts to the batter. A sprinkle of extra cinnamon or pumpkin pie spice over the top of the frosting also makes for a beautiful and aromatic finishing touch.
FAQs
Can I make these in a different size pan?
Yes, you can! If you don’t have a 10×15-inch jelly roll pan, you can bake these in a 9×13-inch pan. The bars will be thicker, so you will need to increase the baking time to about 35-40 minutes. Just keep an eye on them and use the toothpick test to check for doneness.
Why is my frosting runny?
Runny cream cheese frosting is usually caused by one of two things: either your butter or cream cheese was too soft (verging on melted), or you didn’t use enough powdered sugar. Make sure your butter and cream cheese are softened to room temperature but not melty. If the frosting still seems too thin, you can add more sifted powdered sugar, a little at a time, until it reaches your desired consistency.
Can I freeze these bars?
Yes, these bars freeze beautifully. You can freeze them either frosted or unfrosted. To freeze, let them cool completely, then wrap them tightly in plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Let them thaw in the refrigerator before serving.
Pumpkin Bars with Cream Cheese Frosting
- Total Time: 50
- Yield: 24-35 bars 1x
Description
These Pumpkin Bars are the quintessential fall treat impossibly moist, perfectly spiced, and topped with a thick, tangy layer of cream cheese frosting. This incredibly easy recipe yields a tender, cake-like bar packed with pumpkin flavor, making it a guaranteed crowd-pleaser for any autumn gathering.
Ingredients
For the Cake:
1 (15 ounce) can pumpkin puree
1 ⅔ cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
For the Frosting:
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
Instructions
Prepare the Pumpkin Batter:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan. In a large bowl, beat together the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
Combine the Dry Ingredients and Bake:
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet pumpkin mixture, mixing until just combined. Spread the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the bars cool completely.
Whip Up the Cream Cheese Frosting:
While the bars cool, beat the softened butter, cream cheese, and vanilla together until fluffy. Gradually beat in the sifted confectioners’ sugar until the frosting is smooth and creamy.
Frost and Serve:
Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top. Slice into squares and serve.
Notes
Pan Size Variation:
If you don’t have a 10×15-inch jelly roll pan, you can use a 9×13-inch pan. The bars will be thicker, so increase the baking time to 35-40 minutes.
Cool Completely Before Frosting:
It is crucial to wait until the bars are completely cool before frosting. If the cake is even slightly warm, the cream cheese frosting will melt into a greasy mess.
Freezing Instructions:
These bars freeze beautifully, either frosted or unfrosted. Wrap them tightly in plastic wrap and then foil, and they can be frozen for up to 3 months. Thaw in the refrigerator before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 363
- Sugar: 30g
- Sodium: 250mg
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin sheet cake, autumn baking
